Hospitality Management, A.A.S.

This program provides students with the knowledge and skills necessary for entry-level positions in the restaurant and food service industry. The curriculum focuses on hospitality management, customer service, food and beverage purchasing, cost control analysis, and hands-on food preparation. Graduates of this program may seek employment as a Food Service Manager, Catering Manager, Restaurant Assistant Manager, Dining Room Supervisor, Event Planner, or Food and Beverage Sales Manager.

Program Competencies

The student/graduate will be able to:

Adhere to food safety standards in food preparation.

Apply customer service principles to diverse customer expectations in the lodging environment.

Use business math principles and computation skills in a hospitality environment.

Identify the role of management in controlling and supervising various departments, properties, and activities in the hospitality industry.